Skip to main content

TOP 25 FOOD GIFTS, PART II!

   You got the first 13, in part I.  Now sit back and take in the next 12 of the Top 25 Food Gifts, Part II!



Poppy Seed Thumbprints Recipe


Poppy Seed Thumbprints Recipe



  • 60 Servings




  • Prep: 15 min. Bake: 10 min./batch + cooling



  • 15 10 25

    Ingredients

    • 1/2 cup butter, softened
    • 1 cup confectioners' sugar
    • 1/2 cup canola oil
    • 1 egg
    • 1 teaspoon Spice Islands® pure vanilla extract
    • 2-2/3 cups all-purpose flour
    • 1/2 teaspoon salt
    • 2 tablespoons poppy seeds
    • 1 teaspoon grated lemon peel
    • 1/3 cup seedless raspberry preserves

    Directions

    • In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in the oil, egg and vanilla.
    • Combine flour and salt; gradually add to creamed mixture and mix well. Beat in poppy seeds and lemon peel.
    • Shape into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Using a wooden spoon handle, make an indentation in the center of each cookie. Spoon 1/4 teaspoon preserves into each cookie.
    • Bake at 325° for 10-12 minutes or until bottoms are lightly browned. Remove to wire racks to cool.
    • Yield: 5 dozen.


    Cookie Dough Truffles Recipe



    Cookie Dough Truffles Recipe


  • 33 Servings



  • Prep: 1 hour + chilling



  • 60 60

    Ingredients

    • 1/2 cup butter, softened
    • 3/4 cup packed brown sugar
    • 1 teaspoon Spice Islands® pure vanilla extract
    • 2 cups all-purpose flour
    • 1 can (14 ounces) sweetened condensed milk
    • 1/2 cup miniature semisweet chocolate chips
    • 1/2 cup chopped walnuts
    • 1-1/2 pounds dark chocolate candy coating, coarsely chopped

    Directions

    • In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in vanilla. Gradually add flour, alternately with milk, beating well after each addition. Stir in chocolate chips and walnuts.
    • Shape into 1-in. balls; place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 1-2 hours or until firm.
    • In a microwave, melt candy coating; stir until smooth. Dip balls in coating; allow excess to drip off. Place on waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes. If desired, remelt remaining candy coating and drizzle over candies. Store in the refrigerator.
    •  Yield: 5-1/2 dozen.


    White Chocolate Cranberry Cookies Recipe



    White Chocolate Cranberry Cookies Recipe


  • 24 Servings



  • Prep: 20 min. Bake: 10 min./batch



  • 20 10 30

    Ingredients

    • 1/3 cup butter, softened
    • 1/2 cup packed brown sugar
    • 1/3 cup sugar
    • 1 egg
    • 1 teaspoon Spice Islands® pure vanilla extract
    • 1-1/2 cups all-purpose flour
    • 1/2 teaspoon salt
    • 1/2 teaspoon baking soda
    • 3/4 cup dried cranberries
    • 1/2 cup white baking chips

    Directions

    • In a large bowl, beat butter and sugars until crumbly, about 2 minutes. Beat in egg and vanilla. Combine the flour, salt and baking soda; gradually add to butter mixture and mix well. Stir in cranberries and chips.
    • Drop by heaping tablespoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake at 375° for 8-10 minutes or until lightly browned. Cool for 1 minute before removing to wire racks.
    • Yield: 2 dozen.

    Caramel Heavenlies Recipe



    Caramel Heavenlies Recipe




  • 36 Servings



  • Prep: 20 min. Bake: 15 min.



  • 20 15 35

    Ingredients

    • 12 whole graham crackers
    • 2 cups miniature marshmallows
    • 3/4 cup butter
    • 3/4 cup packed brown sugar
    • 1 teaspoon ground cinnamon
    • 1 teaspoon Spice Islands® pure vanilla extract
    • 1 cup sliced almonds
    • 1 cup flaked coconut

    Directions

    • Line a 15-in. x 10-in. x 1-in. baking pan with foil. Place graham crackers in pan; cover with marshmallows. In a saucepan over medium heat, cook and stir butter, brown sugar and cinnamon until the butter is melted and sugar is dissolved. Remove from the heat; stir in vanilla.
    • Spoon over the marshmallows. Sprinkle with almonds and coconut. Bake at 350° for 14-16 minutes or until browned. Cool completely. Cut into 2-in. squares, then cut each square in half to form triangles.
    • Yield: about 6 dozen.


    Chocolate Peanut Butter Candy Recipe


    Chocolate Peanut Butter Candy Recipe


  • 20 Servings



  • Prep: 10 min. + chilling



  • 10 10

    Ingredients

    • 1 pound white candy coating, coarsely chopped
    • 2 cups (12 ounces) semisweet chocolate chips
    • 1-1/2 cups creamy peanut butter

    Directions

    • In a large microwave-safe bowl, melt candy coating; stir until smooth. Repeat with chocolate chips. Stir peanut butter into candy coating. Thinly spread onto a waxed paper-lined baking sheet. Drizzle with chocolate chips. Cut through mixture with a knife to swirl the chocolate. Chill until firm.
    • Break into pieces. Store in an airtight container in the refrigerator.
    • Yield: about 2-1/2 pounds.


    Orange Coconut Creams Recipe



    Orange Coconut Creams Recipe


  • 108 Servings



  • Prep: 1 hour + chilling



  • 60 60

    Ingredients

    • 1 can (14 ounces) sweetened condensed milk
    • 1/2 cup butter, cubed
    • 1 package (2 pounds) confectioners' sugar
    • 1 cup flaked coconut
    • 1-1/2 teaspoons orange extract
    • 2 cups (12 ounces) semisweet chocolate
    • 8 ounces German sweet chocolate, chopped
    • 2 tablespoons shortening

    Directions

    • In a small saucepan, combine milk and butter. Cook and stir over low heat until the butter is melted. Place the confectioners' sugar in a large bowl. Add milk mixture; beat until smooth. Add the coconut and orange extract; mix well. Roll into 1-in. balls; place on waxed paper-lined baking sheets. Refrigerate until firm, about 1 hour.
    • In a microwave, melt the chips, chocolate and shortening; stir until smooth. Dip balls into chocolate; allow excess to drip off. Place on waxed paper; let stand until set.
    •  Yield: 9 dozen.


    Chocolate Swirled Bars Recipe



    Chocolate Swirled Bars Recipe


  • 39 Servings



  • Prep: 5 min. Bake: 15 min. + standing



  • 5 15 20

    Ingredients

    Directions

    • Press dough onto the bottom of an ungreased 13-in. x 9-in. baking pan (dough will be thin). Bake at 350° for 11-13 minutes or until edges begin to brown.
    • Immediately sprinkle with chocolate chips. Allow chips to soften for a few minutes, then spread over bars. Drop spoonfuls of melted vanilla chips over top; cut through chocolate with a knife to swirl. Let stand until set. Cut into bars. Yield: about 3 dozen.


    Gooey Chocolate Cookies Recipe



    Gooey Chocolate Cookies Recipe


  • 54 Servings



  • Prep: 15 min. + chilling Bake: 10 min./batch



  • 15 10 25

    Ingredients

    • 1 package (8 ounces) cream cheese, softened
    • 1/2 cup butter, softened
    • 1 egg
    • 1 teaspoon Spice Islands® pure vanilla extract
    • 1 package (18-1/4 ounces) chocolate cake mix

    Directions

    • In a large bowl, beat cream cheese and butter until light and fluffy. Beat in egg and vanilla. Add cake mix and mix well (dough will be sticky). Cover and refrigerate for 2 hours.
    • Roll rounded tablespoonfuls of dough into balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 9-11 minutes or until tops are cracked. Cool for 2 minutes before removing from pans to wire racks.
    • Yield: 4-1/2 dozen.


    Christmas Almond Toffee Recipe



    Christmas Almond Toffee Recipe


  • 24 Servings



  • Prep: 50 min. + standing



  • 50 50

    Ingredients

    • 1 tablespoon plus 2 cups butter, divided
    • 2 cups sugar
    • 1 cup slivered almonds
    • 1/4 cup water
    • 1 teaspoon salt
    • 1 teaspoon Spice Islands® pure vanilla extract
    • 1 package (11-1/2 ounces) milk chocolate chips, divided
    • 1/2 cup finely chopped almonds

    Directions

    • Grease a 15-in. x 10-in. x 1-in. pan with 1 tablespoon butter; set aside. In a large heavy saucepan, melt the remaining butter. Add the sugar, slivered almonds, water and salt; cook and stir over medium heat until a candy thermometer reads 295° (approaching hard-crack stage). Remove from the heat; stir in vanilla.
    • Quickly pour into prepared pan. Let stand at room temperature until cool, about 1 hour.
    • In a microwave, melt 1 cup chocolate chips; spread over toffee. Refrigerate for 45 minutes or until set. Invert onto an ungreased large baking sheet. Melt remaining chips; spread over toffee. Sprinkle with chopped almonds. Let stand for 1 hour. Break into bite-size pieces. Store in an airtight container.
    • Yield: about 1-1/2 pounds.


    Fudge-Filled Sandies Recipe



    Fudge-Filled Sandies Recipe



  • 24 Servings



  • Prep: 25 min. Bake: 20 min./batch + cooling



  • 25 20 45

    Ingredients

    • 1 cup butter, softened
    • 3/4 cup confectioners' sugar
    • 1 teaspoon Spice Islands® pure vanilla extract
    • 2 cups all-purpose flour
    • 1 cup finely chopped pecans
    • Additional confectioners' sugar

    • FILLING:
    • 3/4 cup semisweet chocolate chips
    • 2 tablespoons light corn syrup
    • 1 tablespoon water
    • 1 tablespoon shortening

    Directions

    • In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in vanilla. Gradually add flour to creamed mixture and mix well. Stir in pecans.
    • Roll into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each. Bake at 325° for 18-20 minutes or until lightly browned. Roll warm cookies in additional confectioners' sugar; cool on wire racks.
    • In a microwave, melt chocolate chips; stir until smooth. Stir in the corn syrup, water and shortening. Spoon or pipe into cooled cookies.
    • Yield: 4 dozen.


    Mocha Truffles Recipe



    Mocha Truffles Recipe


  • 66 Servings



  • Prep: 25 min. + chilling



  • 25 25

    Ingredients

    • 2 packages (12 ounces each) semisweet chocolate chips
    • 1 package (8 ounces) cream cheese, softened
    • 3 tablespoons instant coffee granules
    • 2 teaspoons water
    • 1 pound dark chocolate candy coating, coarsely chopped
    • White candy coating, optional

    Directions

    • In a microwave-safe bowl, melt chocolate chips; stir until smooth. Beat in cream cheese. Dissolve coffee in water; add to cream cheese and beat until smooth.
    • Chill until firm enough to shape. Shape into 1-in. balls and place on waxed paper-lined baking sheet. Chill for 1-2 hours or until firm.
    • In a microwave, melt chocolate coating; stir until smooth. Dip balls in chocolate; allow excess to drip off. Place on waxed paper; let stand until set. Melt white coating and drizzle over truffles if desired.
    • Yield: about 5-1/2 dozen.

      Note: Dark, white or milk chocolate confectionery coating is found in the baking section of most grocery stores. It is sometime labeled "almond bark" or "candy coating" and is often sold in bulk packages (1 to 1-1/2 pounds). It is the product used for dipping chocolate. A substitute for 6 ounces chocolate coating would be 1 cup (6 ounces) semisweet, dark or white chocolate chips and 1 tablespoon shortening melted together. Truffles can be frozen for several months before dipping in chocolate. Thaw in the refrigerator before dipping.


    Raspberry Coconut Bars Recipe



    Raspberry Coconut Bars Recipe


  • 36 Servings



  • Prep: 20 min. Bake: 20 min. + chilling



  • 20 20 40

    Ingredients

    • 1-2/3 cups graham cracker crumbs
    • 1/2 cup butter, melted
    • 2-2/3 cups flaked coconut
    • 1 can (14 ounces) sweetened condensed milk
    • 1 cup seedless raspberry preserves
    • 1/3 cup chopped walnuts, toasted
    • 1/2 cup semisweet chocolate chips
    • 1/4 cup white baking chips

    Directions

    • In a small bowl, combine cracker crumbs and butter. Press into a 13-in. x 9-in. baking dish coated with cooking spray. Sprinkle with coconut; drizzle with milk.
    • Bake at 350° for 20-25 minutes or until lightly browned. Cool completely on a wire rack.
    • Spread preserves over crust. Sprinkle with walnuts. In a microwave, melt chocolate chips; stir until smooth. Drizzle over walnuts. Repeat with vanilla chips. Cut into bars. Refrigerate for 30 minutes or until chocolate is set.
    • Yield: 3 dozen.






     


     

     

     

     


     



     

     

     

     

     

    Comments

    Popular posts from this blog

    VANILLA PEACH COFFEE CAKE!!

    Did you know that the fruit this summer is supposed to be the best it has been in years? Apparently, fruit loves hot weather. I personally have eaten more peaches and cherries this summer than I have in about five years just for that reason.  As I have been a little overzealous lately buying peaches and cherries I found myself with a few peaches that were going to be too ripe for me to eat on the same day. That is unless I wanted to have them for every meal plus a few snacks. So I decided to make this recipe for Vanilla Peach Coffee Cake.  Vanilla Peach Coffee Cake Adapted from  Allrecipes.com Batter: 2 eggs 1 C milk 1/2 C oil 1 tsp. vanilla 1/2 C  sour cream 3 C flour 1 C sugar 1 tsp. baking powder 1/2 tsp. salt 1/2 tsp. baking soda Topping: 5 or 6 large peaches, diced. 3 Tbsp. butter, melted 11/4 C brown sugar 1Tbsp. cinnamon 2 tsp. nutmeg 4 Tbsp. flour Vanilla Icing: 1 Tbsp. butter 1 tsp

    PRESENT TOPIARY TO DECORATE YOUR PORCH AND FRONT DOOR!

       This comes from www.thatvillagehouse.blogspot.com .  I made something similar a couple years ago, without the pots.  It was about 6 feet high.  I got the inspiration from a Chirstmas dectoration that we bought at Target. This is a very good idea and make a great enterance to your home.  So here's a little something to thing about for next year.  Before you know it December will be here again.  You could also do something like this for an Easter theme.   Enjoy! A Merry Welcome! So here is my first Christmas project for the year!! I saw something similar at our church's Advent celebration & pretty much straight up copied it. I couldn't help it. It was love at first sight! I plan to make a 2nd stack to go on the other side of my door, so I'm not completely done, but I thought I would share it with you anyway. I started with 3 different sized boxes...9, 12 & 14 inch cubes. I used an ice pick to punch holes in each of them so that I could run

    SAPPORO SNOW FESTIVAL FROM JAPAN!!!

         The Sapporo Snow Festival is a famous festival held annually in Sapporo, Japan, over 7 days in February.  Currently, Odori Park, Susukino, and Tsudome are the main sites of the festival.  The 2011 Yuki-matsuri dates are February 7th to the 13th.    The festival is one of Japan's largest and most distinctive winter events.  In 2007, about 2 million people visited Sapporo to see the hundreds of snow statues and ice sculptures at the Odori Park and Suskino sites, in central Sapporo, and the Satoland site.  The festival is thought to be an opportunity for promoting international relations. The International Snow Sculpture Contest has been held at the Odori Park sit since 1974, and teams from various regions of the world participate.      The subject of the statues varies and often features as event, famous building or person from the previous yer.  For example, in 2004, there were statues of Hideki Matsui, the famous baseball player who at that time pl